First Time Cake Baking - Storage Tips

[brappnyc]

Hi all,
I'm going to attempt to bake my first layer cake tomorrow. I'm baking it tomorrow night for use on Saturday night.

My first question is if making it the day before will be ok. Chocolate cake with a caramel butter cream icing.

Second - What is the best way to store this over night? I was thinking of buying a Rubber Maid cake carrier and leaving it on the counter. Should I refrigerate it?

Any help here would be greatly appreciated.

[cheesecake17]

If you don't have an airtight container large enough, wrap the cakes tightly in plastic wrap, and then in tinfoil.

[brappnyc]

So, you both would recommend to hold off on frosting the cake until Saturday? Clearly, if I frost on Friday, I'd have to store it in the fridge, but will that affect the quality at all?

[chowser]

You can make and frost on Friday, put in an airtight container (mostly to keep other flavors from getting to the cake--nothing worst than onion infused flavor in cake!) and serve the next day. For best results, make sure the cake is completely covered by the frosting. It'll act as a barrier to hold in moisture.

If it's butter based, you'll want it to come fully to room temperature, unless you like a dense cake (which I prefer). Make sure it's completely cooled before frosting and refrigerating.

[cheesecake17]

If you have the time, frost on Saturday. Otherwise- store how chowser recommends.

You might be able to make the frosting a day before and refrigerate it.

[rainey]

Baking your layers ahead is fine. If they'll be in an airtight container they'll retain their texture. IF they dried out a little spraying or brushing with an infusion or syrup would add moisture and flavor.

I'd be sure to put parchment between the layers. They won't need to be refrigerated.